Summary

Ingredients

• 1 kg potato (s), small, waxy (e.g. triplets)
• a lot salt (preferably sea salt)
• 2 chilli pepper (s), dried
• 1 teaspoon salt
• 0.5 teaspoon ½ paprika powder, hot
• 0.5 teaspoon ½ caraway seeds, ground
• 1 bulb garlic
• 200 ml oil
• 1 red pepper (s)
• 100 ml vinegar (white wine vinegar)

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Instructions

1. Wash the potatoes with their peel and cook. Add enough salt to the water so that the potatoes no longer sink to the bottom, but float on top. Cook as usual. Then pour off the water and shake (steam) the potatoes in the pot on the hob until they become wrinkled and have a light white salt crust.
2. Pour hot water over the chili peppers and soak for an hour. Then core and cut into pieces.
3. Peel the garlic bulb and cut the cloves into large pieces. Put the chilli peppers, garlic pieces, spices and vinegar (it is better to use a little less first) together in a container and chop with the hand blender until a homogeneous, creamy mixture is obtained. While continuing to mix, slowly add all of the oil until the mixture is well connected. Season to taste and, if necessary, add seasoning.
4. If you like it a little creamier, you can mix in the diced paprika.
5. Serve the sauce with the warm potatoes.
6. If you like it spicier, you can use 4 chili peppers.